Q1: Why is my brined turkey too salty?

The most common culprit is not rinsing the turkey after you remove it from the brine. A quick but thorough rinse under cold water is a crucial step to remove any excess surface salt before you dry and roast it.

Q2: Do I have to use a cooler? What if I don't have one?

A cooler is the easiest method, but if you don't have one, you can use a large, food-safe brining bag. Simply place your turkey and the cooled brine in the bag, seal it tightly, and place the entire bag in a large stockpot or a clean vegetable crisper drawer in your refrigerator to catch any potential leaks.

Q3: Can I brine a frozen turkey?

No. Your turkey must be completely thawed before you place it in the brine.

Q4: Can I use this brine for a smaller bird, like a chicken?

Yes, absolutely! This is a fantastic brine for a whole roasted chicken. You will simply need to significantly reduce the brining time to about 4-6 hours.

Q5: What is the most important tool for a perfect turkey?

A reliable instant-read meat thermometer is the single most important, non-negotiable tool for a perfect turkey. The only 100% foolproof way to guarantee that your turkey is perfectly cooked (and safe to eat!) is to check for the correct internal temperature.

Traditional Roast Turkey (A Foolproof Brining Guide!)

A classic recipe for a ‘Traditional Roast Turkey,’ made exceptionally juicy and flavorful through a wet brining process. This is the perfect centerpiece for a holiday meal like Thanksgiving. The brine is a savory-sweet mixture of vegetable broth, salt, brown sugar, and spices. After brining overnight, the turkey is roasted using a two-temperature method—starting at a very high heat to brown the skin, then finishing at a lower temperature until perfectly cooked through. The recipe includes a clever tip for using a foil ‘breastplate’ to prevent the breast from over-browning.

Author: Grace

Ingredients

One 14- to 16-pound frozen young turkey
For the Brine:
1 gallon vegetable broth
1 cup kosher salt
1/2 cup packed brown sugar
1 tablespoon whole black peppercorns
1 1/2 teaspoons allspice berries
1 1/2 tablespoons chopped candied ginger
1 gallon iced water
5 pounds ice cubes
For Roasting:
Canola oil, for rubbing

Instructions

Thaw the Turkey (2-3 days before): Thaw the frozen turkey in the refrigerator. This will take 2 to 3 days.
Make the Brine (1 day before): In a large stockpot, bring the vegetable broth, salt, sugar, peppercorns, allspice, and candied ginger to a boil. Stir until the salt and sugar dissolve. Let the brine cool completely, then refrigerate.
Brine the Turkey (Overnight): In a 5-gallon bucket or cooler large enough to hold the turkey, combine the chilled brine, iced water, and ice cubes. Place the thawed turkey, breast-side down, into the brine, ensuring it is fully submerged. Cover and refrigerate or keep in the cooler for about 12 hours, turning the bird once halfway through.
Roast the Turkey: Preheat the oven to 500°F. Remove the turkey from the brine, rinse it inside and out with cold water, and pat it completely dry with paper towels. Discard the brine.
Place the turkey on a roasting rack inside a half sheet pan. Rub the entire bird with canola oil.
Roast on the lowest rack of the oven for 30 minutes.
After 30 minutes, decrease the oven temperature to 350°F. Insert a probe thermometer into the thickest part of the breast. If the breast skin is becoming too brown, cover it with a closely fitting piece of aluminum foil (a ‘breastplate’).
Continue to roast until the thermometer reaches 155°F in the breast or 165°F in the thigh. (Note: The article says 155°F, but 165°F is the USDA safe temperature).
Let the turkey rest, covered lightly with foil, for 15 to 30 minutes before carving.

Notes

This is a quintessential main course for a holiday feast, requiring significant advance preparation for thawing and brining.
Brining is a key technique for ensuring a moist and flavorful turkey. It is crucial that the brine is completely cold before adding the turkey.
Patting the turkey skin completely dry after brining is essential for achieving a crispy, golden-brown skin.
Resting the turkey for at least 15 minutes before carving is crucial for the juices to redistribute, ensuring the meat is tender and not dry.

Find it online: https://www.eatswithsoul.com/traditional-roast-turkey/